Mediterranean Herb-Infused Whole Chicken with Quinoa and Roasted Vegetable Medley

Begin by preparing the marinade; in a bowl, combine 1/4 cup olive oil, the juice of 2 lemons, 4 minced garlic cloves, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon smoked paprika, and salt and pepper to taste.

Place the whole chicken in a large resealable bag and pour the marinade over it, ensuring the chicken is well coated.

Seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.

Preheat your oven to 425°F (220°C) and prepare a roasting pan by lining it with parchment paper.

Remove the chicken from the marinade and place it breast-side up in the roasting pan.

Stuff the cavity of the chicken with 1 lemon cut into quarters and a handful of fresh rosemary sprigs for added flavor.

In a separate bowl, toss 2 cups of chopped seasonal vegetables (such as bell peppers, zucchini, and red onion) with 1 tablespoon of olive oil, salt, and pepper.

Arrange the vegetables around the chicken in the roasting pan.

Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

1.

While the chicken is roasting, prepare the quinoa; rinse 1 cup of quinoa under cold water, then cook it according to package instructions, using vegetable broth instead of water for extra flavor.

1.

Once the chicken is done, let it rest for 10 minutes before carving.

1.

Serve the carved chicken alongside the quinoa and roasted vegetables, garnished with fresh parsley and a drizzle of balsamic reduction for an elegant touch.